It is usually used in place of Gypsum when sulfates are not desired. It corrects the mineral deficiencies in brewing water also increases the permanent hardness. Calcium Chloride lowers the pH levels of mash. It enhances the malt flavor in a beer and keeps it well-rounded throughout the palate.
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Brewing a hop forward beer with soft water is quite a challenge. Calcium Sulfate enhances the hop perception in your beer. It also adds a sharp hop bitterness in the beers that are hop dominant. Calcium Sulfate is used to add permanent hardness to your brewing water from its calcium ions.
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Also known as Epsom salt. It is used to lower the pH levels of mash and wort. It enhances the enzyme activity in mash and helps in adjusting the ion content of the wort. It is used to add the sulfate ‘crispness’ to the bitterness from the hops.
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